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pickled beetroot

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By hc1 17 Apr 2012 08:54	pickled beetroot Last year I pickled my homegrown beetroot using Delia's roasting method and adding shallots, and I used preserving jars with rubbber seals and clasps. It was a great success, so when it was all gone I bought some beetroot to do another batch. I made sure the beets and shallots were well covered with the boiled red wine vinegar but by the following day the vinegar level had dropped in all the jars exposing around 1.5 cm of beets. If I open all the jars to top it up then the vacuum will be released, so will it still be preserved? If I top it up should I boil the wine vinegar first? Reply Quote
By queen of puds 17 Apr 2012 09:46	pickled beetroot I always believed that you could bottle once things had gone cold, so I'm not sure that the vacuum matters as much as the vinegar level. And although I have never pickled beetroot, given that the vinegar is a preservative I would probably just add it rather than boiling first - but that's just me thinkling aloud. ?? Reply Quote
By Anastasia 18 Apr 2012 19:08	I would leave well alone. There is no need to break the seal to top the jars up. This happens all the time, but the vinegar will seep through all the beetroot. I tend to turn my jars upside down every day for the first few days then store as normal. This is how I store mine. Reply Quote